The Texas Cowboy Kitchen

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Overview

Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which ...

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The Texas Cowboy Kitchen

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Overview

Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which satisfied wagonloads of hungry customers.

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Product Details

  • ISBN-13: 9780740769726
  • Publisher: Ten Speed Press
  • Publication date: 9/1/2007

Meet the Author

June Naylor has written about food, dining, and travel for the Fort Worth Star-Telegram since 1984. A dining critic for several magazines and a travel writer for national periodicals, she has also written several award-winning books, including Texas: Off the Beaten Path and Quick Escapes from Dallas–Fort Worth. She lives in Fort Worth, Texas.Native Texan and cowboy-turned-chef Grady Spears has created cowboy menus for his own restaurants in Fort Worth and Beverly Hills, as well as for the Bush family at the Texas governor's mansion. He has authored two other cookbooks, and has been featured on Good Morning America and on The Cowboy's Kitchen on the Food Network. Grady lives in Fort Worth, Texas.

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Table of Contents


Foreword   Nolan Ryan     9
The Chisholm Trail   Douglas Harman     10
Cowboy Photographer   Barbara McCandless     12
Introduction     14
Just for Starters     17
Soups, Salads, and Sides     34
The Texas Chef's Corral     60
From the Butcher Shop     83
Things You Don't Rope     105
From the Pantry and Larder     127
From the Bakery     159
Before the Bedroll     176
Campfire Cocktails     197
Chuck-Wagon Secrets     214
Sources and Resources     221
Index     224
Acknowledgments     228
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  • Posted September 5, 2009

    more from this reviewer

    COMFORT FOOD FROM A COWBOY'S KITCHEN

    While categorized as a cookbook THE TEXAS COWBOY KITCHEN is so much more than that - it's a visual history of the Old West thanks to a series of marvelous full-page photos by famed cowboy photographer, Erwin E. Smith; it's an informative, smile provoking collection of commentary about cowboys, their lives and the famed Chisholm Trail; and a selection of over 100 mouth-watering recipes that have withstood the test of time and culinary fads.

    Beginning with Starters, those tempting appetite teasers that introduce a meal, the recipes are clear, concise, brimming with preparation hints and substitution suggestions. I could make a full meal of Grady's starters - my favorite being Barbecued Quail Tamales with Avocado Cream.

    Of course, early cowboys didn't enjoy the munificence of multicourse meals, but we do. Thus, there is a section titled Soups, Salads, and Sides ripe with everything good from Bacon-Wrapped Asparagus to Corn-Tomato Bisque to Bread Salad with Oven-Dried Tomatoes and Cheeses (easy, quick, and a perfect way to use day-old bread).

    A special chapter holds favorite recipes from Texas chefs (not to be believed are the West Texas Brownies). Of course, cowboys loved their meat as much as we do, so we find dishes such as Calf's Liver with Sage-Buttermilk Onion Rings (the secret to the thin, crunchy crusted onion rings is club soda!) and Pat's Lamb Chops with Orange-Fig-Pecan Relish. Not to worry, fish isn't overlooked - try the Plank-Roasted Red Snapper with Citrus-Ancho Glaze.

    Biscuits with a capital B! Believe someone said that a cowboy's trail breakfast consisted of biscuit and beans, his lunch consisted of biscuits and beans, his dinner was biscuits, beans, and beef. Buttermilk and Nut-Mash Biscuits are the best - serve with jelly if you wish but they're more than tasty by themselves.

    Of course, the concluding chapter features sweets. For me, nothing could top Grandma Spears's Dr. Pepper Cake - rich, moist, and ever so delicious.

    And, when we're out for the evening nothing can beat dinner at Grady's Restaurant in Fort Worth where the welcome is warm, the menu palate pleasing, the portions Texas size, and the wait staff attentive. For a Starter don't miss the Red Chile Quail Tostada with a Roasted Corn Relish and Salsa Verde. And, if you think you've had the best Chicken Fried Steak, you really haven't until you've tasted Grady's Rahr Beer Battered 3M Chicken Fried Steak with Green Onion Mashers!

    Enjoy!

    - Gail Cooke

    1 out of 1 people found this review helpful.

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